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Gluten free Shepherd's Pie is one of my family's absolute hands-down most favorite meals. There's something undeniably comforting about that perfect blend of savory meat and vegetable mixture topped with creamy mashed potatoes, all baked to golden brown perfection.
It's the ideal recipe for those chilly evenings when you crave a comforting dinner. A classic British recipe, the humble shepherd's pie is incredibly tasty and satisfying all on its own.
Why you'll love my shepherd's pie recipe
- Versatile: Try switching up the meat, adding different seasonings that best complement the meat you're using (like poultry seasoning if you're using ground turkey or chicken), or add the vegetables of your choice.
- Flavorful: The meat mixture is cooked in stock that's reduced to maximize flavor.
- The gravy: A gluten free flour mixture is added to the stock and seasonings when it's combined with the meat so the bottom of the casserole holds together when you serve it.
- The vegetables: I use frozen mixed vegetables in this recipe because they always taste fresh and they don't require any additional cooking time and little preparation.
Tips for making perfect gluten free shepherd's pie
You don't really need any tips to make shepherd's pie right – this classic recipe is just too easy. However, here are a few tips to amp up your shepherd's/cottage pie.
- The vegetables: I like to use frozen mixed vegetables because they're always bright and fresh-tasting, and they don't add any preparation time to the meal. But you can use chopped fresh vegetables that are sautéed or blanched (cooked in boiling water briefly) as long as they hold their shape in small pieces.
- Gum free flour: Ensure your gf flour blend doesn't have any thickeners like xanthan or guar gum, since that will make a sticky, glue-like texture to the gravy.
- Sharp cheddar cheese: I tend to be a shepherd's pie purist, but for an added layer of flavor, sometimes I sprinkle some sharp cheddar cheese between the meat and potato layer.
- Golden brown top: For that perfect golden brown top, broil the pie for the last 3 minutes of baking.
What is the difference between cottage pie and shepherd's pie?
While both are classic dishes that warm the soul, there's a key difference: the meat. Traditional shepherd's pie uses ground lamb, while cottage pie is made with ground beef. Our recipe leans towards the classic shepherd style but with lean ground beef, offering a familiar taste with a twist.
Can I make shepherd's pie without ground beef?
Absolutely! While ground beef is a staple in many dinner recipes, you can easily swap it out for ground chicken, turkey, or even lentils for a vegetarian version. The key is to maintain the rich flavors, which you can achieve with the right mix of spices and gluten free flour.
How to make gluten free shepherd's pie
There are two elements to any shepherd's pie recipe: the meat and vegetable mixture, that goes on the bottom, and the potato topping. Both elements are cooked separately and then baked together to enhance flavor, plus warm and brown the dish.
I like to begin by preparing the potatoes since that is the most time-consuming part of the whole process. Potatoes are cooked, usually in boiling water, until fork-tender. Then, they're mashed with butter and milk until the mixture is as smooth as possible.
The savory meat and vegetable mixture is made by sautéing an onion for flavor, then cooking the ground beef all the way through, but without browning it much.
Next, you mix gluten free Worcestershire sauce, gluten free flour, and seasonings into stock until the flour dissolves. Then, add that mixture to the meat and onion and cook until the liquid is reduced.
Finally, transfer the mixture to a prepared baking pan, top with the mashed potatoes, brush with melted butter and bake until brown and delicious. Place the pan under your oven's broiler for a few minutes at the end to finish browning the top and maybe even get some crispy bits.
Absolutely! As long as the vegetables are small and hold their shape after they've been cooked, you can use them. Frozen vegetables are already blanched, so they don't have to be prepared separately, so be sure to budget enough time to cook your chopped vegetables by boiling briefly or sauteing first.
Yes, you can substitute the butter and milk in the mashed potatoes with your favorite dairy-free alternatives. For milk, I like unsweetened almond milk. In place of dairy butter, I like Miyoko's Kitchen vegan butter.
Some Worcestershire sauce is gluten free and some is not (originally, it was made with barley malt), so read labels carefully! Lea and Perrins original sauce is gluten free in the United States. French's brand sauce contains “distilled vinegar,” but as of this writing, the company states that the product does not contain gluten.
Chicken or vegetable stock can be used in place of beef stock for a different flavor profile.
Worcestershire sauce adds a rich salty umami flavor to shepherd's pie. You can try replacing it with mellow white miso sauce and/or soy sauce mixed with vinegar to cut the richness and add some tanginess. Experiment with the right combination, though, before you add it to the dish!
Yes, you can make all the separate parts ahead of time. Prepare the meat filling and mashed potatoes separately, store them in the fridge, and assemble just before baking. It's a great way to split the work and enjoy a quick, hearty meal during the week. If the mashed potatoes have gotten dry at all, warm them up in the microwave and add a few splashes of milk to smooth it out before adding it to the dish.
Yes! Once baked, allow the pie to cool completely. Wrap it tightly in plastic wrap and then in foil. You can freeze it for up to 3 months. When you're ready to enjoy, thaw overnight in the refrigerator and reheat in the oven until it's piping hot all the way through.
After enjoying this delicious dish, store any leftovers in an airtight container in the refrigerator for up to 3 days.
Gluten Free Shepherd's Pie
Ingredients
For the mashed potato topping
- 1 ½ pounds Idaho potatoes, washed, peeled, and cut into quarters
- 3 tablespoons (42 g) unsalted butter, melted and cooled briefly
- ¼ cup (2 fluid ounces) milk, at room temperature, plus more as needed
- ¼ teaspoon kosher salt
For the filling
- 2 tablespoons (28 g) extra virgin olive oil
- 1 small yellow onion, peeled and diced
- ¾ pound (12 ounces) 90% lean ground beef
- 1 cup (8 fluid ounces) beef or chicken stock
- 1 tablespoon gluten free Worcestershire sauce
- 2 tablespoons (18 g) gum free gluten free flour blend
- 1 teaspoon dried oregano
- ¼ teaspoon kosher salt, or to taste
- ⅛ teaspoon freshly ground black pepper
- 1 ½ cups frozen mixed vegetables, defrosted and drained of any liquid
- 1 tablespoon (14 g) unsalted butter, melted
Instructions
- Preheat your oven to 375°F. Grease a 9-inch square baking dish and set it aside.
Make the mashed potatoes.
- Place the prepared potatoes in a large pot and cover with cold, salted water by about 2 inches.
- Cover the pot, bring to a boil over medium heat, and allow to cook for about 30 minutes, or until the potatoes are just fork-tender.
- Remove the potatoes from the heat and drain the water.
- Allow the potatoes to cool briefly before cutting them into 1 inch cubes.
- Pass the potatoes through a ricer or food mill, or mash completely with a fork.
- Add the butter and milk, and mix until just combined. Add salt to taste.
Prepare the filling.
- In a large, heavy-bottom skillet, heat the olive oil over medium heat.
- Add the onion and sauté, stirring frequently, until the onion is translucent (about 6 minutes).
- Add the ground beef to the skillet, and break it up with a spatula or fork.
- Cook, stirring occasionally, until no pink remains.
- In a small bowl, place the stock and Worcestershire sauce, and add the flour, oregano, salt, and pepper. Whisk until he flour mostly dissolves into the stock. If you're having trouble combining, warm the stock mixture very briefly in the microwave.
- Pour the stock mixture into the skillet with the onions and ground beef. Cook, stirring occasionally, until the liquid is reduced by about half (about 6 minutes).
- Add the defrosted and drained mixed vegetables to the beef mixture, and stir to combine.
Assemble the pie.
- Transfer the filling to the prepared baking dish, and spread it into an even layer.
- Top with the mashed potatoes, and smooth into an even layer with a wet spatula.
- Brush the top of the mashed potatoes with the melted butter.
Bake the pie.
- Place the pie in the center of the preheated oven and bake until the mashed potatoes are lightly golden brown on top (about 25 minutes).
- Turn on your oven's broiler, and place the casserole right below it to brown the topping a bit.
- Allow to set at room temperature before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is for Mashed potatoes NOT Scalloped Potatoes
Yes, Mary, you’ll see that the comments that reference scalloped potatoes are from a very, very long time ago. The recipe, post, and all the text have been modified since then, and there is no reference to scalloped potatoes anywhere but in those comments.
Looks amazing! Is it possible to use instant boxed potatoes? I looked in the blog and didn’t see anything.
Hi, Caty, I haven’t tried that, but I suspect that you’d end with a pretty watery result, I’m afraid. Rehydrated instant potatoes won’t ever really have the right moisture balance. You could always rehydrated instant potatoes and serve them on the side, though!
The comments seem to be for a different recipe, scalloped potatoes.
This recipe used to be for shepherd’s pie with a different topping. You’ll notice those comments are dated quite a while ago!
Those scalloped potatoes look really good – but
Where do you find Worchestershire Sauce that is gluten free?
Thanks,
Kay
Lea & Perrins
looks delicious.Don’t have any red potatoes today so I am going to try it with sweet potatoes for supper tonight.
Not Irish here by a long shot, but my favorite color used to be green. Anyhow, this meal looks easy and hearty and simple enough re: ingredients to appease my wild picky beasts (ie kid + husband). Not to mention tasty!
Up next, iced lemon pound cake or choco almond butter brownies… You don’t make it easy, I have to tell you.
-Dana
I’d chew my arm off for a bit of those!
This looks AMAZINGLY yummy!!! Thank you so much for posting and I look forward to making it this weekend!
Have all the ingredients and we are not waiting for St. Patrick’s Day this is on the menu for tonight.
Looks like it it would be great for our next family camping trip in three weeks. Will double the recipe.
You are truly appreciated.
I have awful memories of scalloped potatoes from my youth (suffice it to say, the subject came UP…) , but I am so very intrigued by this! I will be assembling this for dinner perhaps Sunday. I’ll let you know the outcome! Thank you for making them look so non-threatening……